Salt is not an enemy. It’s an important element in keeping the proper mineral balance in our body. We mean natural salt that comes from the depths of the ocean or the rocks of mountains that consists not only of NaCl, but also more than 80 other essential minerals. For example, Himalayan pink salt also contains magnesium, calcium, potassium, iodine, iron, zinc, etc. They say that it cleanses the body, improves blood circulation, has anti-inflammatory effect. Natural salts are also more easily eliminated from the body. Common white table salt is heated, bleached, it has added anti- caking agents and other synthetic chemicals what make it not only unhealthy, but even toxic. No matter whether it is natural or refined salt, we should eat it less. The recommended daily dose is 4-5 grams, it is about one teaspoon, for children 1gr per day. But we consume much more – about 10-30 gr a day. High salt intake can cause many health problems. It puts up our blood pressure that can rise the risk of developing heart, kidney, stomach diseases, contributes to the development of stroke and diabetes. Salt can cause us to retain water, overloading the kidneys and causing edema, promotes creating kidney stones. Although salt does not have calories, it contributes to obesity, because it makes us thirsty that leads to drink more fluids rich in calories. Salt is highly addictive. How to consume less salt? Most salt is hidden in processed products – bread, sausages, smoked meat, cheese, salty snacks – nuts, chips and crackers, sauces, mayonnaise, pickles, canned food etc. Simple way to consume less salt is by reading product’s ingredient list. If the salt does not exceed 0.3gr per 100 gr, then the amount of salt in the product is minimal and can be used safely. If in 100gr salt amount is 0.3-1.5gr, this product is moderate salty, use it carefully, but if there is more than 1.5gr salt in 100gr, don’t eat this product at all or at least as rarely as possible. Buy and use some of the natural salts – Celtic salt, Kosher or rock salt, Himalayan salt, Dead Sea salt, Hawaiian sea salt or another. Add it only on your plate, if necessary, after tasting the food. Salty taste is stronger in warm food than in hot. The salt may be replaced with lemon juice and a variety of herbs – dill, parsley, celery, basil, rosemary, mint, etc. Before use, rinse products which are kept in brine – olives, canned fish, salted vegetables.

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